Iced Lemon Ricotta Cookies

I love ricotta cheese.  I prefer my lasagna without it, but I love to eat it on spaghetti squash and in these cookies.  These cookies are light and delicious; sweet, but not too sweet.  They are much like our favorite orange cookies, but a bit lighter.  And the batter is unbelievably good!  Don't ask me how I know this.



The recipe is from Giada DiLaurentis, so when you read the recipe, make sure to roll your "R" a little  when you say "ricotta" in your head.  You'll feel more Italian that way!  Do you have any favorite ways to use ricotta cheese?  If so, I'd love to hear about it!

{Kitchen Update:  the floors and plaster are completed!  Paint and cabinets come next...stay tuned!}

Lemon Ricotta Cookies
from Giada DiLaurentis and Food Network

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice 1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In your electric mixer bowl combine the butter and the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper or Silpat mats. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.